Roselle Seeds - Asian Sour Leaf (Hibiscus)
70-90 day maturity. Hibiscus sabdariffa. Asian Sour Leaf Roselle Seeds. Non-GMO, Cool-season perennial heirloom. This unique perennial can be grown as an annual in areas where it will not survive the winters. Sour Leaf Roselle is heat tolerant and typically cultivated in tropical and subtropical regions. The leaves, calyces, and flowers are all edible and flavorful. The Burmese call it 'chin baung ywat,' which translates to 'sour leaf.' Roselle can be an attractive container specimen in pots greater than 6 inches deep and wide. ~ 720 seeds / oz.
Roselle Seeds - Asian Sour Leaf - Heirloom
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Other Common Names: Florida Cranberry, Indian Sorrel, Jamaican Tea, Maple-Leaf Hibiscus, October Hibiscus, Red Sorrell, chin baung ywat, or Roselle.
How to Grow Asian Sour Leaf Roselle
Suitable for zones 9-12 as a perennial or zones 3-8 as an annual. It can be grown as a summer crop in temperate regions. Roselle is very sensitive to frost. Sow seeds in spring/summer after the last frost in a warm, sunny location. Or start seeds indoors and transplant them when the weather warms. Keep soil moist when waiting for germination. It has average watering requirements after germination occurs.Thin out the shortest and weakest plants.
Prune the Asian Sour Leaf early in the season each year to ensure proper growth. Roselle is extremely sensitive to frost. Be sure to protect the plant from temperatures below 40℉ by covering it or bringing it indoors (if in a container).
Harvesting Asian Sour Leaf Roselle
For leaf harvesting, begin 6 weeks after transplanting or when 18" tall, leaving 3-4" of the stem. Harvest all of the following cuttings in 4-week intervals. Collect the fruits when plants are fully grown by easily snapping them off by hand. They are easier to break off in the morning than at the end of the day.
Culinary Tips
The flavor of the flower buds and the leaves is sour-tasting. They both work well with pickling and curries or prepared with bold and spicy flavors. Use the flowers in beverages and simple syrups, sauces, jellies, preserves, and chutneys. The leaves are prepared fresh in salads or cooked vegetables and used to season curries.
Stories From Our Gardeners
“I am definitely a hibiscus connoisseur! The blooms have always captivated me. When I learned about Asian Sour Leaf Hibiscus, I knew I needed to try it. The tea made from the calyces tastes a bit like Ribena.”
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- Lara Wadsworth, True Leaf Market Writer |
Seeds Per Package
- 3 g packet - Approximately 76 Seeds
- 1 oz - Approximately 720 Seeds
- 4 oz - Approximately 2,880 Seeds
- 1 lb - Approximately 11,520 Seeds
- 5 lb - Approximately 57,600 Seeds
Basic Info
| Latin Name: | Hibiscus sabdariffa ‘Asian Sour Leaf’ |
| Asian Sour Leaf Roselle Color: | Red calyx, pink flower, with dark green leaves and reddish petioles. |
| Asian Sour Leaf Roselle Flavor: | Sour. |
Growing Info
| Days to Maturity: | 70-90 Days |
| Days to Germination: | 7-14 Days |
| Seeding Depth: | 0.25 inches |
| Row Spacing: | 36 inches |
| Plant Height: | up to 6 feet |
| Growth Habit: | Small tree. |
| Soil Preference: | Fertile, sandy loam soil. |
| Temperature Preference: | 70-90℉ |
| Light Preference: | Full sun. |
Other
| Plant Width: | 8-12 inches |
| Pests and Disease: | Pests and diseases. |